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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Sometimes at Goodwill stores I come across the best cookbooks. This recipe is adapted from the Vegetable Cooking with Bon Appetite series from 1983. My brother and his fiance are vegetarians and they love it when I make this for them. Read more . I hope you enjoy it too :-) Ingredients:
for pastry |
2 cups all purpose flour |
1-1/2 sticks chilled unsalted butter, cut into 1/2 inch pieces |
1 egg |
3 tablespoons ice water |
1 teaspoon chopped fresh tarragon |
1 teaspoon chopped fresh oregano |
1 teaspoon chopped fresh chives |
1/4 teaspoon kosher salt |
for filling |
4 fresh artichoke hearts, with stems (you can substitute frozen) |
1 pound fresh baby spinach, stemmed |
4 tablespoons unsalted butter |
1 medium large leek (tender white part only) thinly sliced and cleaned |
1/4 pound mushrooms, thinly sliced (any kind you like) |
3 ounces natural cream cheese |
1/4 cup whipping cream |
1 small garlic clove, minced |
zest of one small lemon |
2 teaspoon fresh lemon juice |
1 teaspoon minced fresh chives |
1 teaspoon minced fresh tarragon |
kosher salt and freshly ground white pepper |
freshly grated nutmeg |
3 tablespoon freshly grated parmigiano-reggianno cheese |
1 egg, lightly beaten |
Directions:
1. For Pastry:
2. Combine flour and butter in large bowl and blend until mixture resembles coarse meal. Make well in center. Add egg, ice water, herbs and salt to well and blend with fork, then mix with flour to form dough. Shape dough into ball. Turn out onto lightly floured work surface and flatten into disc. Wrap dough in plastic and refrigerate at least 1 hour.
3. For filling:
4. Steam artichokes until tender when pierced with knife about 15 minutes. Chop coarsely. Set aside.
5. Rinse spinach and shake lightly to remove excess water. Heat heavy large saucepan over medium high heat. Gradually add spinach and cook, stirring constantly, until wilted, about 2 minutes. Let cool. Squeeze spinach dry: chop coarsely. Melt 2 tablespoons butter in same saucepan over low heat. Add leek. Cover and cook until almost tender, about 15 minutes stirring frequently. Add mushrooms, increase heat to medium high and cook, stirring, until mushrooms are tender and liquid had evaporated, about 5 minutes. Add reserved artichoke hearts and stems, spinach, cream cheese, whipping cream, and garlic and cook, stirring until cheese is melted and cream is absorbed, about 3 minutes. Remove from heat. Blend in lemon zest, lemon juice, chives and tarragon. Season with kosher salt, pepper and nutmeg. Cool completely about 30 minutes. Stir in parmigiano-reggianno.
6. Grease large baking sheet. Roll pastry out on lightly floured surface into 5 inch circle about 1/16 inch tick. Roll up on rolling pin and transfer to prepared baking sheet. Spoon filling onto half of circle, leaving 1/2 inch border (you are basically making a huge turnover). Brush border with beaten egg. Fold unfilled half of pastry over top, covering filling completely. Trim edge with fluted pastry wheel if desired. Reserving trimmings for decorating top. Press edges together to seal and fold or crimp with fork tines. Brush top with beaten egg. Decorate with dough trimmings. Chill for at least 30 minutes. Preheat oven to 375 degrees. Brush turnover generously with beaten egg. Bake until golden brown, about 30 minutes. Transfer to rack and cool at least 5 minutes. Serve hot or warm.
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